monkey bread

Monkey Bread is super fun to make! Just toss, pull-apart, bake, and enjoy!&nbsp;

Monkey Bread

rolls biscuit dough (16.3 ounces each)

sugar

cinnamon

pecans (finely chopped, optional)

brown sugar

butter (melted)

Combine butter and brown sugar.  Set aside.

Preheat oven to 350°F.

Cut each biscuit into 4 pieces. Combine sugar and cinnamon. Toss biscuits with cinnamon mixture.

Layer sugared biscuits and pecans in a greased bundt pan. Top with brown sugar topping.

Bake 35 minutes or until golden. Invert onto a plate and serve warm with whipped cream.

https://content.jwplatform.com/videos/G4yZnZm7.mp4

Monkey Bread is so easy to make, simply toss, bake, and enjoy! A combination of tender biscuit dough, cinnamon sugar and pecans are smothered in a quick buttery sauce and baked until golden and sticky!

This sweet and gooey monkey bread comes loaded with pumpkin and chai flavors, and is sure to be loved by the entire family.

Pumpkin Chai-Spiced Monkey Bread

cinnamon rolls,

light brown sugar, divided

nutmeg

ginger

allspice

cardamom

cloves

unsalted

pumpkin purée

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 10-inch bundt pan (10 to 12 cups), including the tube, generously with butter.

Remove the packaging from 1 can large cinnamon rolls and separate each roll. Cut each roll into 4 pieces. Repeat with the remaining 3 cans. 

Place 1 packed cup of the light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cardamom, and 1/2 teaspoon ground cloves in a medium bowl and whisk to combine. Drop each piece of dough into the sugar mixture and roll until coated. Transfer to the bundt pan, stacking them tightly.

Place the remaining 1/2 cup packed light brown sugar, 2 sticks unsalted butter, and 1 cup pumpkin purée in a medium saucepan and cook over medium-high heat until the butter is melted and the mixture begins to boil, 2 to 3 minutes. Remove from the heat and continue to stir until the sugar is fully dissolved. Carefully pour the mixture evenly over the dough balls.

Bake until the top of the bread is golden-brown and a knife inserted into the center comes out clean, 35 to 40 minutes. 

Let the monkey bread cool on a wire rack 15 to 20 minutes. Invert a large plate over the bundt pan. Grasping both the pan and the plate, quickly flip both over, then remove the bundt pan. To serve, pull apart with your fingers (or cut with a knife if preferred) and enjoy!

Slow cooker caramel pecan monkey bread is incredibly delicious and easy to make and will become your go-to breakfast for special occasions and gatherings.

Slow Cooker Caramel Pecan Monkey Bread

refrigerated large flaky biscuits ((sometimes referred to

butter, (melted)

Diamond of California Pecans

caramel sauce ((ice cream topping

Grease slow cooker and place melted butter in a small bowl. Cut biscuits into quarters. Whisk together granulated sugar and cinnamon in a second small bowl.

Dip biscuit quarters into butter, tossing to coat evenly, then dip in cinnamon-sugar mixture, tossing to coat evenly, and place in the bottom of the slow cooker. Repeat with remaining biscuit quarters. (Be sure to make just one layer, biscuits will be tightly squished).

Sprinkle brown sugar and pecans over the top of the biscuits and pour remaining melted butter over the top.

Cover and cook for 2 1/2 hours on low or until dough is cooked thoroughly. Drizzle caramel sauce over the top and serve hot.

Cinnamon Monkey Bread Foil Packets ~ This Quick Easy Foil Packet Breakfast is so delicious! Cut up your cinnamon rolls, toss them in sugar and cinnamon then grill them on the grill or over a campfire! Top them with icing and you have delicious campfire breakfast foil packets!

Cinnamon Monkey Bread Foil Packets

c. sugar

Tbsp butter

c. brown sugar

cinnamon rolls with icing

Preheat grill to 325 or prepare campfire coals.

Spray two pieces of tinfoil with non-stick spray. Set aside.

In a gallon Ziploc bag combine cinnamon and sugar. Cut each cinnamon roll into 4 pieces. Place in bag. Toss until coated. Divide cinnamon rolls between tinfoil sheets.&nbsp;

Cut butter into small cubes and sprinkle evenly between the two foil packs. Sprinkle with brown sugar. Seal tightly by folding up edges.

Cook on grill grate over low heat, turning frequently or on a grate over hot coals for 15-20 minutes or until cooked through.

Open foil packs and drizzle icing on top of monkey bread.

Studded with fresh blueberries and topped with a crunchy oat and almond streusel, this pull-apart coffee cake comes together quickly thanks to the convenience of canned biscuits. 

Blueberry-Almond Bubble Bread

Cooking spray

unsalted butter, divided

granulated sugar, divided

blueberries (about 1 1/4 cups)

oats

almonds

all-purpose flour

salt

ginger (optional)

lemon juice

Arrange a rack in the middle of the oven and heat the oven to  375ºF. Line the bottom of an 8-inch round cake pan with parchment paper. Lightly coat the pan and paper with cooking spray or butter.

Melt 4 tablespoons unsalted butter in the microwave or on the stovetop. Place 1/4 cup of the granulated sugar in a large bowl.

Open 1 can biscuit dough and separate the biscuits. For a 12-ounce can, cut each biscuit into 4 pieces. For a 12-ounce can, cut each biscuit into 6 pieces. Roll each piece into a ball and add to the bowl of sugar. Gently toss with your hands until most of the sugar coats the dough balls.

Drizzle in 2 tablespoons of the butter and gently use your hands to toss to coat. Transfer the dough balls to the cake pan in a single layer. 

Place the remaining 1 tablespoon granulated sugar and 6 ounces blueberries in the bowl (no need to clean) and stir with a rubber spatula to combine. Sprinkle evenly over the biscuits.

Place 1/3 cup rolled oats, 1/4 cup sliced almonds, 2 tablespoons all-purpose flour, 1 tablespoon packed light brown sugar, 1/8 teaspoon kosher salt, and 1/8 teaspoon ground ginger if desired into the bowl (no need to clean). Drizzle with the remaining 2 tablespoons melted butter and stir until evenly moistened. Sprinkle evenly over the cake and gently press to adhere to the biscuits.

Bake until the top is evenly golden and the biscuits are baked through and the center registers at least 195ºF, 30 to 45 minutes. Place the pan on a wire rack while you prepare the glaze.

Place 1/2 cup powdered sugar and 1 tablespoon lemon juice or milk into a medium bowl and whisk until a smooth, pourable glaze forms, adding more liquid a teaspoon at a time as needed.

Run a thin knife or offset spatula around the cake. Invert a large plate over the cake. Grasping the plate and cake pan in both hands (careful, hot!), flip both over in one motion. Remove the cake pan and parchment paper. Invert a serving plate over the cake, and flip both again so the cake is once again streusel-side up. If any bits of streusel fall off, press back on top. Drizzle with the glaze. Serve while warm, either in wedges or pull-apart style.

This Monkey Bread comes together quickly and is perfect for serving overnight guests! They are one of my favorite no-fail recipes! Be sure to check out my from-scratch Homemade Monkey Bread too!

Rhodes rolls

COOK & SERVE butterscotch pudding, (do not use instant)

(1 stick, 113 grams) melted butter

Nuts

Prepare the desired pan. (I use baking spray in a bundt pan)

Sprinkle nuts in the pan if desired.

Add twenty frozen rolls around the pan.

Evenly spread dry pudding mix over rolls.

In a medium bowl combine sugar, cinnamon, and melted butter. Pour over rolls.

Leave on counter, uncovered, overnight. If you want to cover spray a piece of plastic wrap with non-stick spray and loosely place over the pan.

When ready to serve, place in oven and bake at 350°F for 25 to 30 minutes.

Perfect for a special breakfast treat or a holiday recipe, this Rhodes Rolls Monkey Bread Recipe is so easy made with frozen bread dough. Tender bread, butter, cinnamon and sugar! That’s the way I want to start my day!

Rhodes Rolls Monkey Bread Recipe

(24 oz, Frozen Dinner Rolls, Thawed (about 20-24 rolls))

-My bag said Yeast Dinner Roll Dough (Ready to Bake)

white sugar

Preheat oven to 350. Generously grease a bundt pan and set aside.

Add sugars and cinnamon in a mixing bowl and mix well. In a separate bowl, add melted butter.

Cut each roll into quarters with kitchen shears or a sharp knife. Dunk each piece of dough into the butter and toss to coat. Dredge in cinnamon sugar mixture and toss to coat. Toss into prepared pan.

Continue to add dough to pan, starting with the first layer and moving onto a second.

Bake uncovered for 15 minutes. Cover with foil sprayed with cooking spray. Bake for 20 minutes. Remove foil and bake for 5-8 minutes or until a tooth pick inserted in the center comes out clean.

These pull-apart muffins are a bit like monkey bread and full of cinnamon-sugar goodness.

Copycat "Baker's Muffins" from City Bakery

milk

unsalted butter

all-purpose flour,

instant yeast

walnuts

raisins

Powdered sugar, for dusting (optional)

Let 1/2 cup whole milk, 2 tablespoons unsalted butter, and 1 large egg sit at room temperature until the butter is softened, about 30 minutes. Meanwhile, generously coat the wells of a 6-well jumbo muffin tin with cooking spray or softened butter, or line a standard 12-well muffin tin with paper liners.

Place 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 1/4 teaspoons instant yeast, and 1 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined.

Turn the mixer to medium-low speed. Add the milk, butter, and egg, and mix until combined. Stop the mixer. Remove the paddle attachment, scrape off any dough back into the bowl, and replace it with the dough hook. 

Mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only to the bottom, about 5 minutes. If the dough seems too sticky and is not coming off the sides of the bowl after a few minutes, mix in more flour about a tablespoon at a time.

Lift the dough out of the bowl and coat the bowl with cooking spray or butter. Return the dough to the bowl and turn to coat in the oil or butter. Cover the bowl with plastic wrap and let rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the filling and coating.

Make the dough:

Coarsely chop 1/4 cup toasted walnuts and 1/4 cup raisins. Place in a small bowl and stir to combine.

Make the filling (optional):

Place 1 1/4 cups granulated sugar and 1 tablespoon ground cinnamon in a medium bowl and stir to combine. 

Make the coating:

Melt 1 stick unsalted butter in the microwave or on the stovetop.

Lightly dust a clean work surface with flour. Transfer the dough to the floured surface and roll it out into a rough 12x12-inch square. 

Cut the square into 64 pieces (8 parallel cuts across, 8 cuts down). Quickly dip a piece into the melted butter with one hand — no need to drench them — and then drop into the cinnamon-sugar mixture. Use your other hand to toss until just lightly coated. Place the coated piece in the muffin well. Repeat, stacking them on top of each other in the muffin tin, until the tins are halfway full. Sprinkle half the walnut/raisin mixture into each well, if using.

Repeat coating and stacking the remaining dough pieces. Top with the remaining walnut/raisin mixture if using.

Loosely cover the muffin tin with plastic wrap. Let the dough rise in a warm place until about 1 1/2 times its original size, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F.

Bake until the muffins are golden-brown, puffy, and a thermometer inserted in the center of a muffin registers about 190°F, about 25 minutes for jumbo muffins and 15 to 20 minutes for a standard muffin tin.

Let the muffins cool in the pan for 5 to 10 minutes. Run a paring knife around the edges of each well to loosen the muffins, then remove from the tin to a wire rack. If a piece of sticky muffin sticks to the tin when you remove it, merely press it lightly back into the muffin and it will adhere again while it cools. 

Dust the muffins with powdered sugar for the complete City Bakery Baker’s Muffin experience, if desired. Serve warm.

Assemble and bake the muffins:

Homemade dough is dipped in butter, herbs and Parmesan cheese, then baked in a loaf pan until golden. This savory bread is the perfect addition to any meal.

Garlic Parmesan Pull-Apart Bread

butter, melted

Italian seasoning

garlic salt

Parmesan cheese

parsley,

water

(1 packet) active dry yeast

butter, softened

In bowl of a stand mixer fitted with dough hook,...

In bowl of a stand mixer fitted with dough hook, combine warm water, sugar and yeast. Let stand 5-10 minutes until foamy.

Add butter, milk, salt and 3 cups of...

Add butter, milk, salt and 3 cups of flour and mix to combine. Stir in additional flour gradually, until dough is smooth and pulls away from the side of the bowl. Knead for 5 minutes. Dough should be soft and slightly sticky. Divide dough into 2 equal portions.

In a small bowl, combine the topping ingredients,...

In a small bowl, combine the topping ingredients, except parsley. Set aside.

Cut dough into 1-in. pieces, dip each piece...

Cut dough into 1-in. pieces, dip each piece dip into topping mixture. Layer the dough pieces into two lightly greased 8 x 4 inch loaf pans. Cover and let rise until doubled in size, about 1 hour. Meanwhile preheat oven to 350 degrees.

Bake at 350° for 30 minutes or until...

Bake at 350° for 30 minutes or until golden brown. Garnish with fresh chopped parsley before serving, if desired.

Granny's Monkey Bread is a sweet, gooey, sinful cinnamon sugar treat that will be loved by young and old alike. Be careful, this recipe is dangerously addictive.

Granny's Monkey Bread Recipe

buttermilk biscuits (I used three 8-ounce packages)

cinnamon (or you can use pumpkin pie spice)

butter (salted

brown sugar (packed)

Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F.

Cut each biscuit into four equal bite-sized pieces.

Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan.

In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture (discard remaining or use for another recipe) with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.

Bake in center of preheated oven for 30 minutes. Time may vary, see note below.

Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.

https://embed.mediavine.com/videos/itGAEY2ne

Granny’s Monkey Bread is a sweet, gooey, sinful cinnamon sugar treat that will be loved by young and old alike.

Granny's Monkey Bread

Store-bought frozen rolls make these super easy but delightfully delicious pull-apart cinnamon pecan rolls easy to make for any weekend or holiday brunch.

Pull-Apart Cinnamon Pecan Rolls

pecans

dinner rolls

package butterscotch pudding (, (not instant))

butter

McCormick Ground Cinnamon

Spray the bottom and sides of a non-stick bundt pan generously with cooking or baking spray. Sprinkle the nuts evenly on the bottom of the pan and lightly on the sides. Place the rolls on top of the nuts. Sprinkle the rolls evenly with the butterscotch pudding. Melt the butter and mix in the brown sugar and cinnamon then pour evenly over the rolls.

Set the pan out in a non-drafty place overnight or for 6-8 hours. For a faster rise method, place the prepared bundt pan in the oven at 200 degrees F for 1 hour.

Preheat the oven to 350 degrees F. Bake the rolls for 30 minutes, checking to see they aren’t browning too much on the top at the 15 minute mark. If they are, place a piece of cooking spray coated aluminum foil gently over the top of the rolls to shield them from the heat.

Immediately turn out the rolls from the bundt pan and serve.

A great breakfast or dessert for the whole family

Air Fryer Monkey Bread

¼ cup (300 milliliters) milk (warm)

eggs

(80 milliliters) oil

(625 grams) flour

(113 grams) butter (melted)

(200 grams) sugar

Add milk, yeast and sugar to a mixing bowl, stirring to combine.

Next, add the eggs, oil and flour. Combine until you have a shaggy dough. On a floured surface, knead for 4 minutes until the dough is soft and elastic.

Place dough back in the mixing bowl and cover with a cloth. Let it rise for 45 minutes, then divide into golf-ball sized pieces.

In a small bowl, combine melted butter, sugar, and cinnamon. Then dip each dough ball into the mixture.

Place dough balls in a small bundt pan or a round cake pan with a ramekin in the middle.

Put in the air fryer and cook at 350F / 180C for approximately 20 minutes.

Serve up this Easy Monkey Bread for a sweet and gooey treat - perfect for breakfast, brunches, holidays, and entertaining!

Easy Monkey Bread (with Bread Dough)

loaf frozen bread dough, (thawed in the refrigerator overnight)

(1 stick) salted butter, (melted)

Tablespoons chopped pecans, (optional topping)

Thaw a loaf of frozen bread dough (just follow the back of the package for instructions on how best to do it). Once thawed, turn out bread onto a lightly greased cutting board and pat gently into an 8 inch square. 

Using a large knife, cut it into 64 pieces. Roll them into balls, but don’t worry if they aren’t perfect or exactly the same size.

In a medium bowl, mix together the brown sugar and ground cinnamon.

Pour the melted butter into a dish with a low rim (like a pie pan.) Dip the dough balls into the butter, coating well, and then roll into the brown sugar and cinnamon mixture.

Place evenly in rows in a greased bundt pan. I like to spray the bundt pan with nonstick cooking spray with flour in it.

Cover the pan with a towel and place in a warm place to rise for 1-2 hours. It should rise to almost the rim of the pan.

Bake at 350F degrees for 20-35 minutes or until the top is golden brown. (Note that dark coated baking pans will cook faster.)

Cool in the pan on a cooling rack for 5 minutes (only) and then turn onto a serving platter. Serve warm with a sprinkle of chopped pecans (optional).

This Gooey Caramel Monkey Bread is LOADED with homemade caramel sauce and made with a pillowy homemade brioche dough. Perfect made-from-scratch, crowd-pleasing recipe that is conveniently low-maintenance. Just how I like it.

Top 33 monkey bread recipes from across the web

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Top 33 monkey bread recipes from across the web

The most viewed monkey bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Monkey Bread

Pumpkin Chai-Spiced Monkey Bread

Slow Cooker Caramel Pecan Monkey Br...

Cinnamon Monkey Bread Foil Packets

Blueberry-Almond Bubble Bread

Monkey Bread

Rhodes Rolls Monkey Bread Recipe

Copycat "Baker's Muffins" from City...

Garlic Parmesan Pull-Apart Bread

Granny's Monkey Bread Recipe

Pull-Apart Cinnamon Pecan Rolls

Air Fryer Monkey Bread

Easy Monkey Bread (with Bread Dough...

Gooey Caramel Monkey Bread

Homemade Pull Apart Monkey Bread

How To Make Monkey Bread

Bananas foster hot cross monkey bre...

Caramel Apple Monkey Bread

Savory Breakfast Monkey Bread

Monkey Bread

Maple Bacon Monkey Bread

Monkey Bread

Monkey Bread

Cinnamon Roll Monkey Bread

Brioche Monkey Bread (with Caramel ...

Snicker's Monkey Bread

Easy Monkey Bread

Apple Fritter Monkey Bread

Monkey Bread

Mom’s Monkey Bread

Monkey Bread

Pull Apart Bread Wreath

Cinnamon Monkey Bread (with vanilla...

The most viewed monkey bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine